Pumpkin Pie bars are so delicious to make and the best part is I dont feel guilty digging into these delicious treats because they’re made from good stuff!
I first saw these on my friend Pamela Salzmans page and she raved about them so much I thought I had to try them. Dream bars and magic bars are something that I love to eat but they are sooo unhealthy that I dont allow myself to indulge in them. But these are a different story.
I saw a few versions of these bars floating around the internet including a very similar one on The Minimalist Bakers page. The use of coconut milk in this recipe appealed to me because I find that other bars tend to be soooo sweet and this felt more neutralized.
These are made with coconut oil and pumpkin puree and a nice graham cracker crust. It’s sweetened with dates which are packed with health benefits. Different textures also appeal to me in food. This has a soft center, crunchy top, and crusty bottom. It’s delicious.
The pumpkin puree center doesn’t ever really get too solidified so this feels more like a pie in bar form than a dream bar. Either way if you want to feel the season in a pumpkiny healthy kinda way, this is going to be it.
If you love this recipe because you enjoy pumpkin, you might also enjoy the following recipes
- Baked pumpkin kibbeh
- Pumpkin Fettuccine Alfredo
- Mini pumpkin pies
- Pumpkin scones with cinnamon glaze
- Pumpkin hummus
If you love my recipes it would mean a lot to me for you to share my page with others so they can make these recipes. You can also follow along on instagram for more videos and recipes.
A cross between a pumpkin pie and a magic bar, these pumpkin bars are so addicting!
- •1 14-ounce can full fat coconut milk
- •½ cup brown sugar
- •1 cup pumpkin puree not pumpkin pie filling
- •1 teaspoon ground cinnamon
- •1/2 teaspoon ground nutmeg
- •¼ teaspoon ground ginger
- •1/4 teaspoon ground cloves
- •2 cups graham cracker crumbs or 14-15 crackers pulverized in a food processor
- •6 Tablespoons unrefined coconut oil melted
- •3 Tablespoons honey
- •1 cup dried dates pitted and diced
- •1 cup dark or semi-sweet chocolate chips
- •1 cup unsweetened shredded coconut
- •¾ cup pecans or walnuts chopped
- Preheat oven to 350 degrees. Lightly grease (coconut oil is fine) an 8x8 or 9x9-inch baking dish and line it with unbleached parchment paper.
- Pour coconut milk and brown sugar into a medium saucepan. Simmer over medium heat for 25 minutes. Do not allow to boil over. Let it reduce to at least 1⅓ cups.
- Once milk is thickened, whisk in pumpkin puree, cinnamon, nutmeg, ginger, and cloves until well combined. Remove from heat to cool.
- Prepare graham cracker crust. Combine graham cracker crumbs, coconut oil, and honey. Transfer mixture to prepared pan and press down firmly, making an even layer.
- Pour condensed coconut milk mixture over the crust. Sprinkle on the diced dates, chocolate chips, coconut and then the walnuts or pecans. Press the mixture down lightly with your hands so that all the toppings stick to the layer underneath.
- Bake in the oven for 25-35 minutes, until the edges are golden. Remove from pan and place on a cooling rack for approximately 30 minutes. Set bars in the freezer for 2 hours or the refrigerator for 4 hours or overnight. If put in the freezer, bars will need to be defrosted before eating. Store in the refrigerator wrapped well, for up to one week.
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